4 Scrumptious Dessert Smoothies for Fall

By
Morgan Shupe

 

Fall is a wonderful time to celebrate all the bounty of the harvest and to start spending more time inside with friends and families. Traditionally, fall also comes with more rich foods and decadent desserts, but it’s easy to enjoy all your favorite fall desserts without feeling guilty. Here are 4 dessert smoothie recipes that will let you enjoy all the bounty of summer, year-round!

1. Apple Pie Smoothie with Coconut Whipped Cream Topping

Ingredients:

  • 1 frozen banana
  • 3 Medjool dates, pits removed
  • 1 cup unsweetened almond milk
  • 1 cup apple cider
  • 2 servings Vega Sport Performance Protein Vanilla
  • ½ avocado (optional)
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 6 large ice cubes

Directions:

  1. Add all ingredients to blender in the order listed.
  2. Blend until smooth.
  3. Pour into two glasses.
  4. Enjoy with a friend!

Coconut Whipped Cream Topping

Ingredients:

  • 1 can of full fat unsweetened coconut milk, chilled
  • 2 tsp maple syrup
  • 1 tsp vanilla extract

Directions:

  1. Open can of coconut milk and drain the separated liquid into a resealable container, for future smoothies, leaving the dense cream.
  2. Put cream in a medium-sized bowl and whip with an electric blender. Voila! You have coconut whipped cream!

2. Pumpkin Pie Smoothie

Ingredients:

Preparation:

  1. Add all ingredients to blender.
  2. Blend until smooth.
  3. Enjoy!

3. Strawberry Rhubarb Crumble Smoothie

Ingredients:

  • ¾ cup rhubarb, fresh or frozen
  • 1 cup strawberries, frozen
  • 1.5 cups coconut milk
  • 2 Tbsp oats
  • Pinch of cinnamon

Directions:

  1. Add all ingredients to blender.
  2. Blend until smooth.
  3. Enjoy!

4. Carrot Cake Smoothie

Ingredients: 

  • 1 1/2 cups milk substitute or filtered water
  • 1 cup carrots (1 large or 2 small carrots)
  • 1 serving Vega One Vanilla Chai
  • 2 Tbsp gluten-free oats (such as Bob’s Red Mill)
  • 1 banana (fresh or frozen)
  • 1 tsp ginger (fresh preferred or ground)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp allspice
Directions: 
  1. Place all ingredients into the blender in the order listed and secure lid.
  2. Blend for 30 to 45 seconds or until desired consistency is reached.
  3. Pour into glasses and enjoy immediately!

*Original Recipe from The Blender Babes

Morgan Shupe

Head Chef at Vega
Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist. You can find more of her recipes on her blog—Shupe’s Soups + Mo & Lo

Find More From Morgan
Vegan and Raw Food Recipes here >>
Nutrition and Health Tips here >>

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